Shakshuka is a classic North African/Middle Eastern dish that can be eaten for breakfast lunch or dinner. Brought to Israel by Jewish immigrants from Tunisia, Morocco, Algeria, and Libya, shakshuka is becoming increasingly popular here in the United States. Shakshuka is a one-pan dish made with eggs and tomatoes that is hearty, affordable and easy to make. Make sure you use your favorite bread to mop up the sauce!
3 T extra virgin olive oil
1 small onion, diced
4 cloves of garlic, diced or pressed
1 T tomato paste
2 cups canned crushed tomatoes, or 10 sweet ripe diced tomatoes
6 large eggs
1½ t harissa or ½ t chili flakes
½ c water
2 t sweet paprika
(1 t sweet paprika in oil – optional)
1 t black pepper
¼ t cumin
1 t sugar
1 t salt
a little more cumin and coarse sea salt/kosher salt to top each egg yolk
Parsley for garnish
Use a large and wide saucepan.Sauté onions in olive oil on medium heat for about 5 minutes.
Add garlic, harissa (or chili flakes), and tomato paste and cook for 5 minutes. Add tomatoes, sugar, salt, sweet paprika, paprika in oil, black pepper and cumin. Add water, cook and stir on medium heat for about 10 minutes. Add eggs one by one, revealing the bottom of the pan each time. Cook covered for 7 minutes on low heat until the egg whites set. Uncover and add salt and cumin on each yolk. Cook for an additional 5 minutes on low heat to get the eggs just the way you like them. Add chopped fresh parsley on top. Serve with your favorite bread.